How to make rice noodle rolls delicious with soy sauce

Rice noodle rolls are a very famous traditional snack with a long history. Rice noodle rolls are tender, crystal clear, juicy and delicious, and rich in nutrients. They are loved by many people. In many southern teahouses, rice noodle rolls are a must-have food. Rice noodle rolls are the first choice for many people's breakfast. Rice noodle rolls are mainly fillings and sauces. Only when these two are well done, the taste of the rice noodle rolls will be rich and fragrant.

Ingredients: soy sauce, rock sugar

Production steps:

First, boil the rock sugar in water and set aside; chop the onion and garlic into chopped green onion and garlic grains, then stir-fry the chopped green onion and garlic in a wok. Then add soy sauce and dark soy sauce; bring water to a boil, add coriander water, then add salt and a small amount of chicken essence and MSG; cook for about one minute. Then add soy sauce and dark soy sauce; bring water to a boil, add coriander water, then add salt, a small amount of chicken essence and MSG; cook for about another minute. Pour in the rock sugar water and cook for another minute. The rice noodle roll sauce is ready.

How to make rice noodle rolls

Method 1

1. Mix 500 grams (1 jin) of old rice and 600 grams of clean water and soak for more than three hours (the purpose is to allow the old rice to absorb an appropriate amount of water, so that the ground rice slurry is finer and the service life of the grinder is extended).

2. Grind equal amounts of old rice and water, and make sure the slurry is produced evenly. Otherwise, the grinding machine will be overheated, resulting in too much cooked slurry and affecting the quality of the rice noodle rolls.

3. Mix 50 grams of wheat flour with appropriate amount of water and mix evenly with the rice milk in step 2.

4. Mix raw and cooked pulp, the ratio of raw pulp to cooked pulp is about 10:1, add refined salt.

5. Put some peanut oil or roast duck oil in the drawer first, then pour an appropriate amount of raw and cooked paste into the drawer and spread it evenly (you can add minced meat or eggs, etc. as appropriate). The thickness should be about 2.5 mm. Steam on high heat for about 1 minute. Use a special shovel for rice rolls to remove the rice rolls from front to back, or from back to front.

Features: soft and smooth, springy in the mouth, white in color, sweet and fragrant, with endless aftertaste. (The main flavor of Ducheng Rice Noodle Roll is the rice noodle roll, with less fillings and thinner strips)

Method 2

Ingredients: mung bean sprouts, pork, vermicelli .

1. Chop the pork into minced meat, then mix with salt, chicken powder, a little sugar and raw onions. You can also add some five-spice powder if you like; 2. Spread the pork and mung bean sprouts thinly on the rice paper, and roll up the rice paper carefully to make sure it is rolled evenly.

3. Put the rice rolls into the pot and steam for about 10-15 minutes;

4. After steaming, remove from heat and pour the prepared sauce on top. The delicious rice rolls are ready!

Tips:

1. Use white cotton cloth for steaming rice rolls. The holes in the cloth should not be too large, otherwise the rice rolls will leak out.

2. You can also add meat filling or shrimp when steaming the flour. If you use the broth from braised spareribs or stewed beef brisket to make the sauce, the taste will be even more delicious.